• Preheat the oven to 350 degrees.

Pork Tenderloin

• In a large oven safe pan over medium heat add the olive oil.
  1 tablespoon olive oil
• Add salt to the pork tenderloins.
  1 teaspoon kosher salt
• Sear pork tenderloin for 1 minute per side.
  2 pork tenderloins
• Remove from heat and set aside.

Tomato Sauce

• In the same pan that you seared the pork tenderloin in, heat a large sauté pan over medium heat.
• Add your olive oil.
  1 ½ tablespoon Extra Virgin Olive Oil
• Now add your red pepper flakes, onion and a pinch of salt and cook until the onions are translucent, about 3-4 minutes.
  ⅛ teaspoon red pepper flakes, ½ yellow onion diced very fine
• Add your garlic and cook for one more minute.
  2 cloves garlic diced very fine
• Add your whole canned tomatoes to the pan.
  28 ounces san marzano tomatoes canned whole
• With a potato masher (or bottom of a mug) mash down the tomatoes gently. It can get a little messy so do this part slowly.
• Keep mashing down the tomatoes until they are mostly broken down.
• Stir the tomatoes into the olive oil mixture well.
• Add your salt, oregano and basil and stir.
  2 fresh basil leaves, ⅛ teaspoon dried oregano, 1 teaspoon kosher salt plus more to taste
• Bring to a simmer then reduce heat to low and let simmer uncovered for 15 minutes to thicken.
• Taste the sauce for any additional salt.
• Add pork tenderloins the sauce and cover with a lid and place int he preheated oven for 20 minutes.
• After 20 minutes, add the mozzarella if you are using it and place it back into the oven uncovered for an additional 5-10 minutes or until the mozzarella just begins to melt.
  8 ounces Fresh mozzarella
• When done, slice pork tenderloin into ½ inch thick pieces then place back into the sauce.
• Serve immediately.